Required materials
Cabbage, dried tofu, 2 eggs, shrimp, minced green onion and ginger, moderate salt, moderate oyster sauce, moderate soy sauce, moderate salt, moderate pepper, moderate chicken essence, a little sesame oil.
Making Steps
1. Prepare a proper amount of cabbage leaves clean, cut it into pieces, put it into a large pot, add a proper amount of salt to it, mix well and put it aside to marinate out of the water.
2. Carrot rubbed into short julienne, put aside.
3. Cut the tofu into slices, then into strips, and finally into small cubes, then add 2 eggs and whisk.
4. Chop the green onion and ginger into small pieces and set aside.
5. Heat the oil in a wok, add the dried tofu, and stir-fry until cooked through and al dente.
6. Then add the carrots, stir-fry a few times, stir-fry until softened.
7. Cabbage squeezed clean inside the water, into a large pot, the carrots, dried tofu, green onions and ginger are added, and then into a handful of shrimp, moderate salt, moderate soy sauce, moderate oyster sauce, moderate pepper, moderate chicken essence, and finally add a little sesame oil, mix well on it.
8. Dumpling skin five for a group, with a rolling pin to roll it a little thinner, not too thick, or rolling uneven.
9. Take one dumpling skin and put in the appropriate amount of filling.
10. Wrap it up like a bun. Put it aside when it's done.
11. Pour oil into a pan, turn the heat down to low, add the dumplings and fry them slowly.
12. After the bottom side is lightly browned, add one-third of the water that is not over the buns, cover with a lid and turn up the heat.
13. Cook until the soup dries up and the buns are crystal clear on the surface, sprinkle some chopped green onions on the pot.